Pumpkin Chocolate Chip Muffins
User Reviews
5.0
9 reviews
Excellent
Pumpkin Chocolate Chip Muffins
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These are the best Pumpkin Chocolate Chip Muffins you will ever make! They come out soft and fluffy and are full of cozy pumpkin spice flavor. They are filled with melty chocolate chips and are the perfect snack for fall!
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Ingredients
- 3/4 cup unsalted butter melted and cooled slightly
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 2 eggs lightly beaten
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
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Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 12-count muffin pan with liners or grease with nonstick cooking spray. Set aside.
- Combine melted butter, granulated sugar, and brown sugar in a large bowl and stir to combine.
- Stir in the beaten eggs, then add the pumpkin purée, milk, and vanilla extract and stir well to combine.
- In a separate medium bowl, whisk together the all purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Add the dry ingredients into the wet ingredients and gently stir until just combined; do not overmix. Fold in the chocolate chips.
- Evenly pour batter into prepared muffin cups. Add a few extra chocolate chips to the tops of the muffins, if desired. Bake for 17-22 minutes in the preheated oven until a toothpick inserted in the center comes out clean. Allow muffins to cool in the muffin pan for a few minutes before transferring to a cooling rack to cool completely.
Notes
- Make sure to use pumpin purée and not pumpkin pie filling! You want pure pumpkin with no other additives, so check your cans carefully. I love Libby's brand.
- Switch up the fillings by using chopped nuts like pecans or walnuts, or dried fruit like cranberries in place of the chocolate chips. You can also make these without any fillings for plain pumpkin muffins! I usually add an additional 1/2-1 teaspoon pumpkin pie spice if I don't add any chocolate chips and just want plain muffins.
- For mini pumpkin chocolate chip muffins, line a mini muffin tin with liners or spray with nonstick cooking spray. Bake the mini muffins for 10-13 minutes, until a toothpick inserted in the center comes out clean.
- Freezing: once your pumpkin chocolate chip muffins are completely cooled, place them in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.
- Store muffins in an airtight container on the counter top for 3-4 days.
Nutrition Information
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Calories
325kcal
(16%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
59mg
(20%)
Sodium
252mg
(11%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
3584IU
(72%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 252mg | 11% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 3584IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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